Easy Korean Japchae (Stir-Fried Glass Noodles)

In a bowl, mix beef sirloin, garlic, soy sauce, sugar, and black pepper. Let the beef marinate for 15 to 20 minutes while you prep everything else.

In a separate bowl, whisk together soy sauce, sesame oil, brown sugar, honey, and black pepper to make the japchae sauce.

Cook Korean sweet potato glass noodles according to the package directions until tender. Drain well, then cut the noodles into shorter lengths with scissors or a knife if desired.

Briefly blanch spinach just until wilted. Drain, rinse with cold water, squeeze out excess moisture, and chop into bite-size pieces.

Heat about half of neutral oil in a large skillet over medium heat. Sauté yellow onion, garlic, and mushrooms until softened and lightly browned, then transfer to a plate.

Add the remaining neutral oil to the skillet. Sauté bell pepper and carrot until just tender, then move them to the plate with the other vegetables.

Cook eggs in the skillet as a thin omelet. Roll it up, let it cool slightly, and slice it into thin strips.

Add the marinated beef sirloin to the skillet and cook until browned and just cooked through.

Place Korean sweet potato glass noodles in a large bowl or the skillet, then toss with the sauce from step 2 until evenly coated.

Add the cooked vegetables, eggs strips, cooked beef sirloin, and toasted sesame seeds. Toss everything together until well mixed and serve warm or at room temperature.